Texture-iffic Buckwheat Crackers
After a visit to a raw restaurant last week, I made it my mission to copy the wonderful texture of their crackers. Leaving half the buckwheat unblended yields crackers that can be thick and substantial, but still light and crispy. Truly the best raw cracker I have ever made, and relatively simple to make! Just make sure to dehydrate them thoroughly, these taste better the drier they are.
Herb choices can be improved upon, I think, but had to get the method out there because these are so yummy! Open to suggestions of adding a flavour zing, because with one these crackers can stand alone
3 cup Sprouted buckwheat groats, Soak groats 6-8 hours, sprout 24 hours
1 cup soaked flaxseeds, Soak whole seeds 30-60 mins
.66 cup olive oil
4 tablespoon brewer's yeast
2 clove garlic, Mince
8 tablespoon fresh herbs, I used oregano, basil, and rosemary
2 pinch sea salt
Combine all ingredients except fresh herbs and salt.
Homogenize HALF the batter in a food processor until smooth.
Combine processed batter with unprocessed batter in large mixing bowl. Add fresh chopped herbs and salt and mix well.
Form batter into desired cracker shapes with wet hands to prevent sticking, around 1/4 – 1/3” thick (thinner crackers dry much faster). I make rounds and flatbreads. Place onto lightly oiled Teflex sheets.
Dehydrate at 145 for 2 hours. Turn temperature down to 115 and dehydrate until Completely dry (about overnight)
Flip crackers in the morning and dehydrate another couple of hours.